Preparation Instructions

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Buffy On Monday, October 19 at 7:13 am

I LUUUUV the Starbucks ad on your homepage. My first loud laugh of the morning. Are they shipping you stuff at least?

Happy Monday

6

jjk On Monday, October 19 at 7:14 am

It looks easier than I thought. Maybe, I’ll have my husband make it. He isn’t afraid of the raw chicken!

7

Andilynn On Monday, October 19 at 7:15 am

We love chicken parmigiana!! I never think about just flouring it, usually do the egg & breadcrumb thing. Ree,
made you shrimp quesadillas yesterday for the Steeler game & the guys loved them!! They’re begging me to make them again. Thanks for the great recipes.

This brings me straight back to my childhood! We used to bake the parmigiana though, and cover it in mozzarella, not just parm. But best of all (and this seems pretty decadent in retrospect) we always ate it with a side of homemade french fries.

9

Shelly F On Monday, October 19 at 7:16 am

Num! Can’t wait to try it!

10

AmyP On Monday, October 19 at 7:16 am

I wish I was eating this right now! Looks delicious.

11

Carol in NC On Monday, October 19 at 7:17 am

Yum. Dinner tonight.

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judy On Monday, October 19 at 7:17 am

Yum, yum, yum–can’t wait to try this!

13

Maureen On Monday, October 19 at 7:18 am

Always a favorite. How come when I make this it doesn’t look as good as yours?

14

Gail S On Monday, October 19 at 7:19 am

That looks yummy and it’s only 8 am..lol. This will be a dinner on night very soon,

15

Christin On Monday, October 19 at 7:20 am

This is going on the list of suppers for this week. Love, love, love dishes like this! Comfort foods…..mmmmmm.

Rob On Monday, October 19 at 7:42 am

Good lord that looks good. It’s just after lunch here and I’m hungry all over again.

A variant on this – known as the ‘parmo’ – is served as a take-out food in towns in North-East England and makes the above look as healthy as granola. It involves frying the escalope as above, slathering it in bechamel sauce and topping with cheddar cheese (parmesan was used originally but cheddar is cheaper and the target market doesn’t really care as long as it melts). Best served after 2am, with chips, in a pizza box, to someone who’s had too much in the way of brown ale and vodka shots.

Oh my goodness, I have not made this in a while and we will have to have it for dinner! This is EXACTLY how I make it. All my kids eat it, they love it and they are little, 11, 9, 7, 5, 3 and 1. Don’t be scared to fee this to your little ones, they will love it!

Tiffany
mylitter.com

33

Jodi On Monday, October 19 at 7:45 am

Oh my…. this is one of my favorite dishes – this is slightly different than I’ve made, but this looks easier — this will be on the menu this week for sure!!

just~Megan On Monday, October 19 at 7:53 am

Ohh holy mother of all that is good, please touch me as I make this yumm~tastic creation that I will not pass out from the delishisness (as my kiddos would likely kick me in the head and sit on my limp body eating all the noodles)

Looks devine! I made the artichoke/speg dish yesterday and seriously pigged out, I needed a nap afterward. it was bliss!

Thank you i made the chicken that way for my grandson when he was visiting me this summer and he loved it he is a real picky eater .I will make it with the sauce for my husband this week .

54

Michele On Monday, October 19 at 8:08 am

It is 9am and I am looking for the ingredients in my pantry to make this dish…Lord help me have strenth to at least wait til lunch….

55

Jody On Monday, October 19 at 8:10 am

Looks great! NowI know just what to do with that chx in my freezer! I love seeing your go-to, day-to-day dishes.
Every recipe of yours I have tried, has been a winner.

56

Llama On Monday, October 19 at 8:11 am

This looks delicious and I think my family will like it too. Thanks for another winner.

My teenaged son told my Mom this weekend that I have been cooking a lot and it is weird.Heehee.The food isn’t weird but me actually cooking is. Now they get cookies,muffins,MM sandwiches,carbonara,..etc. It is more than his 17 yr old brain can take.

sharon On Monday, October 19 at 8:16 am

Great job on a classic dish who thought such simple ingredients make such a wonderful all fullfilling meal. YUM!

63

Jeanmarie On Monday, October 19 at 8:17 am

Ree – love ya to death, have tried tons of your recipes, have entered every single kitchenaid mixer contest since you started ‘em, but I am from Brooklyn, my name is Lombardi, and you cannot make Chicken Parm without mozzarella cheese (and make sure you say MOOTSARELL) Love Ya!!

64

Sara On Monday, October 19 at 8:17 am

That looks fantastic! Yum!!!! Could eat that for breakfast RIGHT now!

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Elaine On Monday, October 19 at 8:19 am

Yummy…Great tutorial…This will be a weeknight dinner for me! Thank you!

66

Theresa Castro On Monday, October 19 at 8:19 am

This looks so good! It’s one of my favorite italian dishes but I didn’t know how to make it. I will give this a try for sure!
Thanks Ree!

If some is good, more is better… I think this always applies to cheese! Especially good cheese!

71

kathleen On Monday, October 19 at 8:27 am

I just got off the phone with my friend and told her I was making eggplant parm today. I come and visit You and you just did chicken parm! I guess great minds think alike,sorta! My husband made a big bolognese this weekend and I always make sure there’s enough for a lasagna or a parmagania of some kind, He makes the best bolognese in the world!

72

Brigid On Monday, October 19 at 8:29 am

Just last night, my college girl (who has mono:-( was saying that what she really wants is Chicken Parm (one of her all time faves). Guess what I am going to make this weekend when she is home?!! As always, thanks for great posts and wonderful recipes.

Monie On Monday, October 19 at 8:38 am

Sue A. On Monday, October 19 at 8:39 am

Ree, this looks fabulous. I made it last week and it is also my favorite go-to meal. So easy to put together.

About a year ago, I started doing the flour, egg and PANKO breadcrumbs – - ohhh is it ever good. Plus, I’ve always baked mine. Will give it a try your way next time, though.

ALSO….when hubby was doing the south beach diet they had a great recipe by coating the chicken in just grated (in the green canister) Parmesan instead of flour – that was very good as well. But nothing like the Panko’s.

Ree this is one mighty fine looking Parmiagana..but one setence stood out – a meal is not a meal if there is no pasta….and that is my husband’s philosophy: be it rice or pasta or potatoe there must be a starch: but you know what; if I HAVE to make something I HATE it and I have to make pasta and I absolutely resent making pasta…is there a pasta psychologist think?

my husband would LOVE it if I made this for him. I assume the chicken is cooked through in the first part, where you cook it in the oil/butter? I always worry about under-cooked chicken.

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ileen in Houston On Monday, October 19 at 8:47 am

My son loves Chicken Parmaesan but asked for a recipe without breading – I found Giada’s recipe without any breading, uses both mozzerella and parmesean cheese and finishes up in the oven — really easy recipe! Some of us don’t exert a thousand calories like real cowboys, so I try to find great recipes with fewer calories.

MMMMMMM. I love this. You may not believe it, but never have I “fried” foods before. Yes, a southern girl who never had fried pork chops until I made yours just last week. And now chicken cutlets that you bread and fry up to put with pasta. My mouth is watering right now. I want some – right now! And cheese, glorious cheese. Great, what do I have to snack on until lunch time?

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KathyO On Monday, October 19 at 8:54 am

Chicken! It’s what’s for dinner tonight!

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Sharla Carpenter On Monday, October 19 at 8:55 am

I should know better than to read a cooking post before eating breakfast…now I want to go dirty up my clean kitchen. I can’t wait to try this. Thanks, Ree!

PatW On Monday, October 19 at 9:01 am

Bboss On Monday, October 19 at 9:04 am

Husband just told me this is one of his favorite meals. Must try!

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Betty S. On Monday, October 19 at 9:06 am

Mornin’ Ree! Zip Locks are one of my very favorite inventions!! I keep all sizes at all times. Which reminds me that I used my last quart sized one Friday and forgot to get them at the grocery store yesterday….how bad is that?!! I might just wait til I go to the store again this weekend unless I think I am going to need them sooner. Oh, dear! Ahh, I am prepared if I am going to make your famous dish though……well, all I need is uncooked chicken. I can manage to stop and get that….oh, and while I’m at the store–quart zip-locks!!! Good excuse to make this dish AND to get the bags! I’m there. You really do solve all the world’s problems, don’t you?!! Well, almost! Have a great day and thanks!!

Wonderful dish! I agree on the raw chicken. My darling daughter just made a dish using chicken the last week. First she was barely touching it with her fingertips (and I was smothering my laughter). She finally just dove in and started picking them up naturally without the ‘ick’ face. Kids are so fun!